To prepare the marinade, whisk together all marinade ingredients in a bowl. Set aside.

Clean turkey, pat dry and place into a large bowl or re-sealable plastic storage bag. Pour marinade all over turkey, seal bowl/bag and place in refrigerator for a minimum of 4 hours (preferably overnight).

Preheat oven to 450°F/230°C.

Place 5 - 6 sprigs of tarragon and 5 - 6 sprigs of sage at the bottom of a roaster pan; add 2 c. of water and place rack in roaster.

Stuff marinated turkey with oranges, apples, celery, carrots and remaining tarragon and sage. Rub all over with room-temperature butter and also gently reach under the skin and add some of the butter underneath. Season with oregano, poultry seasoning and sea salt all over; place turkey on rack in roaster pan.

Cook in oven for 45 minutes to brown the turkey; turn oven down to 350°F/180°C and bake for additional 2 1/2 - 3 hours, depending on how hot your oven gets. Baste top of turkey and inject meat with juices from bottom of pan every hour. Check bottom of roaster after 2 hours and add additional 1 c. of water if liquid has evaporated. In the last half hour of cooking, remove turkey and brush melted butter on skin and return to the oven for final cooking.

Always check the temperature of your turkey with a meat thermometer; it should read a minimum of 160°F/71°C for doneness.